What I love most about a bundt cake is that, when done right, they are the perfect combination of moist, dense, melt in your mouth cake that packs a big punch of flavor into a highly satisfying small slice. This recipe for Chocolate Kahlua Cake is so delicious – it’s one that has been in my family for decades. Kahlua is a sweet liquor, perfect for pairing with desserts, and it has a yummy coffee flavor that adds depth to this cake. You can always swap out the alcohol with straight coffee or espresso – the distinctly delicious flavor of this chocolatey boozy bundt cake will be a tad different, but will still result in an easy to bake fantastic chocolate cake!
The Family Story
I met my husband in college; neither of us had a car or a dollar to our name. We ate spaghetti noodles for dinner and rode our bikes between campus, the beach, and the grocery store. Oh, the memories of riding our bikes to the grocery store, trying to ride back to his apartment while balancing grocery bags and bundles of firewood on the handlebars. We studied for hours in the campus coffee shop and made chocolate cream pie at his apartment. There was always money for chocolate cream pie.
After that first year, I returned home for the summer, but traveled the 500 miles down to see him for his birthday in July. I was still without a car, but I was determined to make him a surprise birthday cake. I wanted to make him the chocolate Kahlua cake that my mom always made. It was a family favorite and I thought he would love it. I made the trek by foot to the grocery store while he was at work. Finally, I was ready to make the BEST chocolate cake in the history of the world. I came back to the apartment and whipped up the cake. I was feeling quite proud of myself and waited for him to get home.
The dog ate the cake. The whole entire cake. Now, you might freak out because the dog just ate an entire chocolate cake filled with an entire bag of chocolate chips, and we all know that chocolate can kill dogs. But, this was Woody. And I knew he had eaten entire boxes of See’s candy without a flinch. I went back to the grocery store and baked another cake. I didn’t have time to let the cake cool and I dumped it out of the bundt pan too soon; the cake split in half.
My husband came home from work and we had a good laugh (or did we?) about the ordeal of this first birthday cake. It may have been a mess, but it was still the best damn chocolate cake he’d ever had. We still make this cake several times a year. And that wasn’t the last chocolate cake that dog ever ate.
Are you ready to start your own family tradition with this yummy boozy cake recipe? Grab your bottle of Kahlua and your 5 other simple ingredients and hop to it!
No bundt pan? No problem! Bundt cake pans are readily available in most kitchen stores – OR you can grab one off of Amazon and have it delivered right to you – this is the bundt cake pan I use.
- 1 box German chocolate cake mix (w/ pudding in the mix)
- 2 eggs
- 1/2 cup Kahlua liquor (can substitute coffee)
- 1/4 cup vegetable oil
- 16 oz. sour cream (light or fat-free is fine)
- 12 oz. semi-sweet chocolate chips
- powdered sugar for dusting
- Combine all ingredients, except the chocolate chips and powdered sugar, and beat well.
- Fold in chocolate chips.
- Pour batter into a well-greased bundt pan.
- Bake at 350 degrees for 40-45 minutes or until the cake springs back when lightly touched.
- Cool for 10 minutes or until the pan can be managed with bare hands.
- Slide a spatula around the cake to loosen from the pan; carefully remove the cake to a cooling rack and allow it to cool completely.
- Transfer cake to a platter.
- Dust with powdered sugar immediately before serving.
Notes about this cake:
- It is SO easy to mix up and pop in the oven, this is my husband’s recipe of choice when he’s baking something to take to his office for work parties and such.
- If you prefer a non-alcoholic version, we substitute coffee or espresso for the Kahlua. It is not the same, but it is still delicious.
Tips for Cleanly Removing the Cake from the pan:
- Grease that pan really well.
- Remove the cake from the pan only once it has cooled enough to handle the pan with your bare hands.
- Once you grease the pan, you can also dust it with cocoa powder and tap the excess out of the pan – this will help release the cake from the pan while leaving behind only a hint of residue that blends with the dark color of the cake.
- I also use a tiny spatula and work it down around all the sides and as much of the top of the cake as I can before tipping the pan upside down. If some of the cake gets stuck in the pan, just use your spatula to loosen what’s left and then plunk it out on top of the rest of the cake. Once the powdered sugar is on there, no one will even notice that there’s a break in the cake. And if they do, they won’t care once they get it into their mouths!